Serves 4-6
10 very ripe tomatoes (I prefer the heirloom variety from organic growers)
1 loaf of crusty bread
4 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
2 cloves garlic, thinly sliced
3 cups vegetable or chicken broth
1 cup fresh basil leaves, torn in half
Grated Parmesan cheese for garnish
Score a cross in the bottom of the tomatoes, drop in boiling water for 15-20 seconds. Scoop tomatoes out of the boiling water then run them under cold water. Remove loosened skin, and cut tomatoes into quarters and set aside in a bowl. Slice bread into 3⁄4-inch cubes and toss in a bowl with 2 tablespoons of olive oil. Season with salt and pepper. Spread cubes on a sheet tray and bake for about 10 minutes in a 350-degree oven until browned. Heat remaining olive oil in a non-corrosive pot and add sliced garlic. Do not smoke the olive oil, or its flavor will dissipate. After the garlic has cooked for a minute or two, add tomatoes and stock. Season with salt and pepper and cook mixture on medium heat for 15 to 20 minutes.
To serve, place toasted bread cubes in warm bowls and ladle soup over the bread. Garnish soup with fresh basil and grated Parmesan.
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